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<!DOCTYPE html><html lang="en"><head><meta charSet="utf-8"/><link rel="preload" href="https://www.smh.com.au/afx_prid/2023.10.16.1/auth/ps/p202310161.js?lcsid=D3377D70-045F-4C2C-B07F-C88533E87E67" as="script"/><script nonce="sfGQTYpGAQc8w6fZvfygxg==">var afx_start = Date.now();</script><script src="https://www.smh.com.au/afx_prid/2023.10.16.1/auth/ps/p202310161.js?lcsid=D3377D70-045F-4C2C-B07F-C88533E87E67"></script><meta content="width=device-width, initial-scale=1, shrink-to-fit=no" name="viewport"/><meta content="ie=edge" http-equiv="x-ua-compatible"/><link href="/metro-assets/client.47743a2cdeb9d43074f5.css" rel="stylesheet"/><title data-rh="true">Sydney Morning Herald Good Food Guide Awards 2025: Meet the Young Chef of the Year finalists</title><meta data-rh="true" content="noarchive,noodp,index,max-image-preview:large,max-snippet:-1,max-video-preview:-1" name="robots"/><meta data-rh="true" content="Five young-gun chefs from Rockpool, Sixpenny, Pilot, Nomad Sydney and Martinez 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#meter-toaster-piano-id{bottom:0;left:0;opacity:0;position:fixed;right:0;-webkit-transform:translateY(100%);-ms-transform:translateY(100%);transform:translateY(100%);-webkit-transition:opacity .3s linear .5s,-webkit-transform .3s ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ #app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( 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* 0.4166666666666667) - (24px * 0.5833333333333334) + 24px) - 10px);}}/*!sc*/ @media only screen and (max-width:749px){#soft-reg-wall-piano-id{left:3%;margin:0 auto;max-width:480px;right:3%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id.feature_article{left:50%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id.video{left:50%;-webkit-transform:translateX(-50%);-ms-transform:translateX(-50%);transform:translateX(-50%);}}/*!sc*/ #soft-reg-wall-piano-id.soft-reg-wall-piano-active{border-radius:8px;bottom:16px;opacity:1;position:fixed;z-index:60;}/*!sc*/ .tp-backdrop.tp-active{background:rgb(0 0 0 / 60%);}/*!sc*/ .tp-modal{-webkit-backdrop-filter:blur(6px);backdrop-filter:blur(6px);}/*!sc*/ @media only screen and (min-width:750px){.tp-iframe-wrapper.tp-active{left:50%;position:absolute;top:calc(50% - 50px);-webkit-transform:translate(calc(-50% - 0.5px),-50%);-ms-transform:translate(calc(-50% - 0.5px),-50%);transform:translate(calc(-50% - 0.5px),-50%);}}/*!sc*/ #homepage-header-subscribe-button-piano-id{width:100%;}/*!sc*/ #meter-toaster-piano-id{bottom:0;left:0;opacity:0;position:fixed;right:0;-webkit-transform:translateY(100%);-ms-transform:translateY(100%);transform:translateY(100%);-webkit-transition:opacity .3s linear .5s,-webkit-transform .3s ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ 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0%),#fff);content:'';display:block;height:160px;left:0;position:absolute;top:-160px;width:100%;z-index:25;}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id.hard-reg-wall-piano-active::before{margin-left:calc((100% * -0.14285714285714285) - (24px * 1.1428571428571428) + 24px);width:calc((100% * 1.1428571428571428) - (24px * -0.14285714285714285));}}/*!sc*/ @media only screen and (min-width:750px) and (max-width:999px){#hard-reg-wall-piano-id.hard-reg-wall-piano-active::before{margin-left:calc((100% * -0.1) - (24px * 1.1) + 24px);width:calc((100% * 1.2) - (24px * -0.2));}}/*!sc*/ #hard-reg-wall-piano-id{clear:both;margin:0 -20px;position:relative;}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id{left:calc((100% * 0.08333333333333333) - (24px * 0.9166666666666666) + 24px);margin:0;position:relative;width:calc((100% * 0.8333333333333334) - (24px * 0.16666666666666666));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id{margin:0;width:calc((100% * 0.5833333333333334) - (24px * 0.4166666666666667));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id.feature_article{left:0;margin:0;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video{margin-left:calc((100% * -0.08333333333333333) - (24px * 1.0833333333333333) + 24px);margin-top:32px;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video::before{margin-left:0;width:100%;}}/*!sc*/ #soft-reg-wall-piano-id{bottom:32px;box-shadow:0 1px 18px 0 rgb(0 0 0 / 12%),0 6px 10px 0 rgb(0 0 0 / 14%),0 3px 5px -1px rgb(0 0 0 / 20%);margin:0 auto;max-width:608px;opacity:0;-webkit-transition:bottom .8s ease-out .5s,opacity .8s ease .5s;transition:bottom .8s ease-out .5s,opacity .8s ease .5s;}/*!sc*/ @media only screen and 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.tp-modal{-webkit-backdrop-filter:blur(6px);backdrop-filter:blur(6px);}/*!sc*/ @media only screen and (min-width:750px){.tp-iframe-wrapper.tp-active{left:50%;position:absolute;top:calc(50% - 50px);-webkit-transform:translate(calc(-50% - 0.5px),-50%);-ms-transform:translate(calc(-50% - 0.5px),-50%);transform:translate(calc(-50% - 0.5px),-50%);}}/*!sc*/ #homepage-header-subscribe-button-piano-id{width:100%;}/*!sc*/ #meter-toaster-piano-id{bottom:0;left:0;opacity:0;position:fixed;right:0;-webkit-transform:translateY(100%);-ms-transform:translateY(100%);transform:translateY(100%);-webkit-transition:opacity .3s linear .5s,-webkit-transform .3s ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ #app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 60% );content:'';height:100%;left:0;overflow:hidden;position:fixed;text-align:center;top:0;width:100%;z-index:40;}/*!sc*/ @media only screen and (min-width:750px){#app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 65% );}}/*!sc*/ 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-0.2));}}/*!sc*/ #hard-reg-wall-piano-id{clear:both;margin:0 -20px;position:relative;}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id{left:calc((100% * 0.08333333333333333) - (24px * 0.9166666666666666) + 24px);margin:0;position:relative;width:calc((100% * 0.8333333333333334) - (24px * 0.16666666666666666));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id{margin:0;width:calc((100% * 0.5833333333333334) - (24px * 0.4166666666666667));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id.feature_article{left:0;margin:0;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video{margin-left:calc((100% * -0.08333333333333333) - (24px * 1.0833333333333333) + 24px);margin-top:32px;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video::before{margin-left:0;width:100%;}}/*!sc*/ #soft-reg-wall-piano-id{bottom:32px;box-shadow:0 1px 18px 0 rgb(0 0 0 / 12%),0 6px 10px 0 rgb(0 0 0 / 14%),0 3px 5px -1px rgb(0 0 0 / 20%);margin:0 auto;max-width:608px;opacity:0;-webkit-transition:bottom .8s ease-out .5s,opacity .8s ease .5s;transition:bottom .8s ease-out .5s,opacity .8s ease .5s;}/*!sc*/ @media only screen and (min-width:750px){#soft-reg-wall-piano-id{left:50%;right:initial;-webkit-transform:translateX(-50%);-ms-transform:translateX(-50%);transform:translateX(-50%);width:100%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id{left:calc(calc((100% * 0.4166666666666667) - (24px * 0.5833333333333334) + 24px) - 10px);}}/*!sc*/ @media only screen and (max-width:749px){#soft-reg-wall-piano-id{left:3%;margin:0 auto;max-width:480px;right:3%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id.feature_article{left:50%;}}/*!sc*/ @media only screen and (min-width:1000px){#soft-reg-wall-piano-id.video{left:50%;-webkit-transform:translateX(-50%);-ms-transform:translateX(-50%);transform:translateX(-50%);}}/*!sc*/ #soft-reg-wall-piano-id.soft-reg-wall-piano-active{border-radius:8px;bottom:16px;opacity:1;position:fixed;z-index:60;}/*!sc*/ .tp-backdrop.tp-active{background:rgb(0 0 0 / 60%);}/*!sc*/ .tp-modal{-webkit-backdrop-filter:blur(6px);backdrop-filter:blur(6px);}/*!sc*/ @media only screen and (min-width:750px){.tp-iframe-wrapper.tp-active{left:50%;position:absolute;top:calc(50% - 50px);-webkit-transform:translate(calc(-50% - 0.5px),-50%);-ms-transform:translate(calc(-50% - 0.5px),-50%);transform:translate(calc(-50% - 0.5px),-50%);}}/*!sc*/ #homepage-header-subscribe-button-piano-id{width:100%;}/*!sc*/ #meter-toaster-piano-id{bottom:0;left:0;opacity:0;position:fixed;right:0;-webkit-transform:translateY(100%);-ms-transform:translateY(100%);transform:translateY(100%);-webkit-transition:opacity .3s linear .5s,-webkit-transform .3s ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ #app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 60% );content:'';height:100%;left:0;overflow:hidden;position:fixed;text-align:center;top:0;width:100%;z-index:40;}/*!sc*/ @media only screen and 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Guide 2025</a></div><h1 class="sc-abaa939f-2 ecTYIC">From late-night bites to hidden gems: 31 great Sydney dining finds you need to know about</h1><div class="sc-abaa939f-3 hvHXDZ"></div><p data-testid="article-intro" class="sc-abaa939f-4 gujWDU">The Good Food Guide 2025 Young Chef of the Year finalists spill all on their favourite dining spots and bar tips across Sydney and Canberra.</p><div class="sc-abaa939f-5 meOtv"><a href="/goodfood/by/callan-boys-hvf7i" class="sc-5253e565-11 sc-1da33121-2 iczfBg gVjlrJ">Callan Boys</a> and <a href="/goodfood/by/david-matthews-h29n1i" class="sc-5253e565-11 sc-1da33121-2 iczfBg gVjlrJ">David Matthews</a><p data-testid="article-datetime" class="sc-1da33121-4 iyjeEU"><time data-testid="storytile-timestamp" dateTime="2024-10-25T10:41:46+11:00">October 25, 2024</time></p></div><div class="sc-abaa939f-12 unmSf"><figure class="sc-ce7441f4-1 MoCGf"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.5519%2C$multiply_1.4504%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/d2c0ca4edeb0c0fa3d6ba3a2c2c0b9ecfe2fad56, https://static.ffx.io/images/$zoom_0.5519%2C$multiply_2.9008%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/d2c0ca4edeb0c0fa3d6ba3a2c2c0b9ecfe2fad56 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.5519%2C$multiply_0.9443%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/d2c0ca4edeb0c0fa3d6ba3a2c2c0b9ecfe2fad56, https://static.ffx.io/images/$zoom_0.5519%2C$multiply_1.8886%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/d2c0ca4edeb0c0fa3d6ba3a2c2c0b9ecfe2fad56 2x"/><img alt="Young Chef of the Year finalists, from left: Min Jeong, Lakhan Bhounsle, Noora Heiska, Shawn Youn and Luke Bourke." loading="eager" src="https://static.ffx.io/images/$zoom_0.5519%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/d2c0ca4edeb0c0fa3d6ba3a2c2c0b9ecfe2fad56" srcSet="https://static.ffx.io/images/$zoom_0.5519%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/d2c0ca4edeb0c0fa3d6ba3a2c2c0b9ecfe2fad56, https://static.ffx.io/images/$zoom_0.5519%2C$multiply_1.1785%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/d2c0ca4edeb0c0fa3d6ba3a2c2c0b9ecfe2fad56 2x" class="sc-7e695d1d-1 jTcowZ"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Young Chef of the Year finalists, from left: Min Jeong, Lakhan Bhounsle, Noora Heiska, Shawn Youn and Luke Bourke.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Edwina Pickles, Nick Moir, Alex Ellinghausen, James Brickwood, Steven Siewert</span></cite></figcaption></figure></div><div class="noPrint feature_article" id="meter-prompt-piano-id"></div></header><div class="sc-e9c2fcb3-1 onPTR"><aside class="sc-e9c2fcb3-2 ghEVcZ"><div class="sc-cc955f69-0 bSBcHU"><button aria-checked="false" aria-label="Save article to read later" role="switch" type="button" class="sc-cc955f69-1 llerBX"><svg fill="none" height="24" stroke="currentColor" stroke-width="1.5" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg" class="sc-37ae8458-0 bShwMW"><path d="M5.75 4C5.75 3.86193 5.86193 3.75 6 3.75H18C18.1381 3.75 18.25 3.86193 18.25 4L18.25 19.7709L12.8004 16.9682C12.2981 16.7099 11.7019 16.7099 11.1996 16.9682L5.75 19.7709L5.75 4Z"></path></svg><span class="sc-cc955f69-2 iFuSXb">Save</span></button><div aria-hidden="true" class="sc-13c8dc5a-0 jTZwff" role="tooltip"><button type="button" class="sc-37ae8458-1 aHKjJ">Log in</button>, <a 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data-ffx-event-category="share content" data-ffx-event-label="share article" data-ffx-event-value="0" data-ffx-hittype="event" role="listbox" type="button" class="sc-cc955f69-1 llerBX"><svg height="24" fill="none" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M14 16.1961L20 11L14 5.80383V8.99999C7 8.99999 4 15 4 19C6 15 10 13 14 13V16.1961Z" fill="#0A1633"></path></svg><span class="sc-cc955f69-2 iFuSXb">Share</span></button></div></aside><div class="sc-ba3b934f-0 jwfccj sc-e9c2fcb3-8 bkyqUh"><div data-testid="beyondwords-accordion-content" class="sc-ba3b934f-2 cezePF"><div data-testid="beyondwords-player-container" class="sc-ba3b934f-6 kkWxpr"><div id="beyondwords-player"></div></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>On behalf of<em> The Sydney Morning Herald Good Food Guide</em>, we’re very pleased to present this year’s rising talent for our Young Chef of the Year Award, presented by Smeg. Founded in memory of chef Josephine Pignolet, the longstanding award is for a committed and skilled kitchen talent under 30.</p><p>This year’s finalists were selected from a field of more than 30 applicants across NSW and the ACT. (They could not be the owner or executive chef of a restaurant, and must be a permanent Australian resident.) Judged by a panel of industry leaders including Dan Hong, Daniel Puskas and Lauren Eldridge, the winner will be announced at the Good Food Guide Awards on November 11 at the Sydney Opera House.</p><p>Ahead of the gala awards night, we asked the five finalists for their hot tips, hidden gems and favourite late-night dinner destinations across Sydney and Canberra (because no one knows better than a chef where to eat after 11pm). </p><figure class="sc-ce7441f4-1 MoCGf"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.44834885690093135%2C$multiply_1.4504%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_86%2Cf_auto/28db7ad78493a80cd250cd0000346fd99e84f7ad, https://static.ffx.io/images/$zoom_0.44834885690093135%2C$multiply_2.9008%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_62%2Cf_auto/28db7ad78493a80cd250cd0000346fd99e84f7ad 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.44834885690093135%2C$multiply_0.9443%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_86%2Cf_auto/28db7ad78493a80cd250cd0000346fd99e84f7ad, https://static.ffx.io/images/$zoom_0.44834885690093135%2C$multiply_1.8886%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_62%2Cf_auto/28db7ad78493a80cd250cd0000346fd99e84f7ad 2x"/><img alt="Rockpool Bar and Grill sous chef Luke Bourke has packed a lot into his career to date." loading="eager" src="https://static.ffx.io/images/$zoom_0.44834885690093135%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_86%2Cf_auto/28db7ad78493a80cd250cd0000346fd99e84f7ad" srcSet="https://static.ffx.io/images/$zoom_0.44834885690093135%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_86%2Cf_auto/28db7ad78493a80cd250cd0000346fd99e84f7ad, https://static.ffx.io/images/$zoom_0.44834885690093135%2C$multiply_1.1785%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_62%2Cf_auto/28db7ad78493a80cd250cd0000346fd99e84f7ad 2x" class="sc-7e695d1d-1 jTcowZ"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Rockpool Bar and Grill sous chef Luke Bourke has packed a lot into his career to date.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Steven Siewert</span></cite></figcaption></figure><h2><strong>Luke Bourke</strong></h2><p><strong>Rockpool Bar & Grill, Sydney</strong></p><p>Graduate of the National Indigenous Culinary Institute. Advocate for First Nations ingredients. Mentor to Indigenous chefs. Rockpool Bar & Grill sous-chef. Luke Bourke has packed a lot in, and that’s without even mentioning stints at Est., Noma Australia and The Ledbury in London, which followed a tour of Ireland with twin chef-brother Sam to spotlight native ingredients.</p></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>Growing up on Dharug Country, Bourke dreams of returning to Western Sydney to open a restaurant with his brother and older sister Teagan (also a chef), employing First Nations cooks and building a menu grounded in place. </p><p>“Not just farm to table, but our backyard and culture to your plate,” he says. “Using native ingredients grown on our land, drawing on 60,000 years of culture to create a food journey that showcases Indigenous heritage in all its glory.”</p><p><strong>Who makes your favourite bowl of noodles?</strong></p><p>Andy Evans’ Beijing noodles with Blackmore wagyu always satisfies a craving. Usually eaten standing in the <strong>Spice Temple</strong> kitchen, over a chat with Andy and the team after a busy service. The noodles and that chat are a creature comfort.</p><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1395864106351551%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/f7a0e5dedc7869c4d9ccc24cde1041bf750fa379, https://static.ffx.io/images/$zoom_0.1395864106351551%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/f7a0e5dedc7869c4d9ccc24cde1041bf750fa379 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1395864106351551%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/f7a0e5dedc7869c4d9ccc24cde1041bf750fa379, https://static.ffx.io/images/$zoom_0.1395864106351551%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/f7a0e5dedc7869c4d9ccc24cde1041bf750fa379 2x"/><img alt="Luke Bourke’s go-to sandwich at Good Ways Deli." loading="eager" src="https://static.ffx.io/images/$zoom_0.1395864106351551%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/f7a0e5dedc7869c4d9ccc24cde1041bf750fa379" srcSet="https://static.ffx.io/images/$zoom_0.1395864106351551%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/f7a0e5dedc7869c4d9ccc24cde1041bf750fa379, https://static.ffx.io/images/$zoom_0.1395864106351551%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/f7a0e5dedc7869c4d9ccc24cde1041bf750fa379 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Luke Bourke’s go-to sandwich at Good Ways Deli.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Kate Geraghty</span></cite></figcaption></figure><p><strong>Who makes the best sandwich?</strong></p><p>I’m happy to call <strong>Good Ways Deli</strong> in Alexandria my local. The Deli Sandwich is my go-to with kangaroo mortadella, LP’s smoked ham and provolone cheese (and never say no when asked if you want to add chilli), all wrapped up in house-made ciabatta. With Good Ways’ rosella and lemon myrtle soda on the side, you can’t go wrong. </p></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.37809452363090773%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/5a6a5ca84e3070136e31a3abe10d82afead9ef0e, https://static.ffx.io/images/$zoom_0.37809452363090773%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/5a6a5ca84e3070136e31a3abe10d82afead9ef0e 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.37809452363090773%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/5a6a5ca84e3070136e31a3abe10d82afead9ef0e, https://static.ffx.io/images/$zoom_0.37809452363090773%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/5a6a5ca84e3070136e31a3abe10d82afead9ef0e 2x"/><img alt="Bar Copains’ wine wall has plenty of diamonds to mine." loading="eager" src="https://static.ffx.io/images/$zoom_0.37809452363090773%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/5a6a5ca84e3070136e31a3abe10d82afead9ef0e" srcSet="https://static.ffx.io/images/$zoom_0.37809452363090773%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/5a6a5ca84e3070136e31a3abe10d82afead9ef0e, https://static.ffx.io/images/$zoom_0.37809452363090773%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/5a6a5ca84e3070136e31a3abe10d82afead9ef0e 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Bar Copains’ wine wall has plenty of diamonds to mine.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Edwina Pickles</span></cite></figcaption></figure><p><strong>Which bar is your go-to for a great cocktail, or wine by the glass?</strong></p><p><strong>Bar Copains </strong>in Surry Hills. The wine list is ever-changing, with a by-the-glass selection rotating weekly and a whole wall of unlisted bottles to pick from. Curated from co-owners Nathan Sasi and Morgan McGlone’s personal cellars, there are plenty of “diamonds”, as they like to call them. </p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/bar-copains-review-20221220-h28s10.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0941%2C$ratio_1.5%2C$width_1786%2C$x_175%2C$y_89/t_crop_custom/q_86%2Cf_auto/17698406bb27eade0661a675bee377f3e646cdb8, https://static.ffx.io/images/$zoom_1%2C$multiply_0.1881%2C$ratio_1.5%2C$width_1786%2C$x_175%2C$y_89/t_crop_custom/q_62%2Cf_auto/17698406bb27eade0661a675bee377f3e646cdb8 2x"/><img alt="Go-to-dish: Barbecue wagyu flank steak with condiments." loading="lazy" src="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0631%2C$ratio_1%2C$width_1522%2C$x_269%2C$y_29/t_crop_custom/q_86%2Cf_auto/17698406bb27eade0661a675bee377f3e646cdb8" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0631%2C$ratio_1%2C$width_1522%2C$x_269%2C$y_29/t_crop_custom/q_86%2Cf_auto/17698406bb27eade0661a675bee377f3e646cdb8, https://static.ffx.io/images/$zoom_1%2C$multiply_0.1261%2C$ratio_1%2C$width_1522%2C$x_269%2C$y_29/t_crop_custom/q_62%2Cf_auto/17698406bb27eade0661a675bee377f3e646cdb8 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div><figcaption class="sc-a467bb53-5 iJkvmh"><span aria-label="1 Good Food hat" class="sc-a467bb53-6 hFXovq"><svg fill="none" height="23px" viewBox="0 0 23 24" width="24px" xmlns="http://www.w3.org/2000/svg" data-testid="chefs-hat-icon" class="sc-f4d48862-0 dsDNTi"><title>Good Food hat</title><path clip-rule="evenodd" d="M21.7596 3.79204C19.304 -0.800618 13.2983 -0.0799098 8.786 0.249562C5.76716 0.873211 2.05142 1.13421 0.625492 4.25122C0.0268204 8.58076 1.71989 13.0105 2.54871 17.2744C3.01372 19.1773 2.78043 21.3747 2.74815 23.3113L6.82928 23.9015C11.4414 23.8681 15.2906 24.3278 19.5694 23.5069C19.5373 20.8515 19.9671 18.1926 20.7636 15.7328C21.6261 11.9268 22.9875 7.63064 21.7596 3.79204ZM17.9444 21.9987C13.664 22.3918 8.95383 22.1624 4.70537 21.7361C4.54135 21.0473 4.67326 20.4233 4.73922 19.8014C9.2194 20.2594 13.5979 20.2927 18.1424 19.9001L17.9444 21.9987ZM19.703 12.6489L18.3755 18.1269C17.8782 18.2575 17.4147 18.2575 16.882 18.2912C17.2472 15.47 18.3434 12.8127 18.3755 9.79449C18.3755 9.53191 18.076 9.43485 17.8782 9.36885C17.4147 9.43485 16.8161 9.2042 16.6164 9.7292C16.5503 12.7809 15.4561 15.4366 14.9572 18.3244L12.5355 18.3895L12.4357 18.2575C12.6028 15.2727 12.3359 12.4534 12.2038 9.63055C12.1717 9.46661 12.0721 9.26932 11.9382 9.1389C11.4092 9.30285 10.7782 9.07379 10.5126 9.63055C10.5126 12.5185 10.8442 15.4049 10.6782 18.3244L8.28861 18.2575C7.394 15.4366 6.66342 12.5185 5.96668 9.59791C5.73479 8.87632 5.03805 9.46661 4.57304 9.40149C3.94366 9.66391 4.44095 10.287 4.44095 10.746C4.97192 13.239 5.6013 15.6992 6.36399 18.0936L4.50708 17.8326C3.67669 13.8964 2.35057 10.1891 2.54862 5.98995C2.54862 4.87483 3.11169 3.82448 4.17381 3.43059C7.82359 2.184 12.2038 1.85629 16.1849 2.28265C17.4147 2.44659 18.5735 2.93824 19.4037 3.89048C21.1963 6.51513 20.1343 9.7292 19.703 12.6489Z" fill="#946F00" fill-rule="evenodd"></path></svg></span><span class="sc-a467bb53-7 glUGog">15/20</span></figcaption></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd kukcTT">Review</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/bar-copains-review-20221220-h28s10.html">Sydney's Bar Copains is a case of two chef mates, with great plates</a></h3></div></div></aside><p><strong>What’s your number-one hidden gem in Sydney that doesn’t get enough love?</strong></p><p>On the corner of Bourke and Cleveland in Redfern, there’s <strong>RK San</strong>. It’s a casual restaurant where chef RK Matang never disappoints, from sashimi to pork dumplings to makimono rolls. The maguro hana – crispy rice topped with bluefin tuna and spicy mayonnaise – is a must.</p><div data-testid="embed-instagram" class="sc-4884c0-0 sc-5e542f48-0 eVphUQ cprArw"><div></div></div></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>What’s the best dish you’ve eaten this year in Sydney?</strong></p><p>The pizzelle at <strong>Icebergs Dining Room and Bar</strong>. A thin, crisp waffle complements rich, salty caviar and delicate cultured cream. Inspired by Maurice Terzini’s mother’s recipe, the Italian biscuit is beautifully presented alongside vintage caviar-dome silverware. The perfect start to a long lunch in the hands of chef Alex Prichard. </p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/icebergs-dining-room-and-bar-review-20230126-h29efn.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.084%2C$ratio_1.5%2C$width_1999%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/073467b8bd43ff738ace9e83bc3ce9368c0dc1a5, https://static.ffx.io/images/$zoom_1%2C$multiply_0.1681%2C$ratio_1.5%2C$width_1999%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/073467b8bd43ff738ace9e83bc3ce9368c0dc1a5 2x"/><img alt="Go-to dish: Koshihikari risotto, XO and spot prawn crudo." loading="lazy" src="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0675%2C$ratio_1%2C$width_1423%2C$x_199%2C$y_0/t_crop_custom/q_86%2Cf_auto/073467b8bd43ff738ace9e83bc3ce9368c0dc1a5" srcSet="https://static.ffx.io/images/$zoom_1%2C$multiply_0.0675%2C$ratio_1%2C$width_1423%2C$x_199%2C$y_0/t_crop_custom/q_86%2Cf_auto/073467b8bd43ff738ace9e83bc3ce9368c0dc1a5, https://static.ffx.io/images/$zoom_1%2C$multiply_0.1349%2C$ratio_1%2C$width_1423%2C$x_199%2C$y_0/t_crop_custom/q_62%2Cf_auto/073467b8bd43ff738ace9e83bc3ce9368c0dc1a5 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div><figcaption class="sc-a467bb53-5 iJkvmh"><span aria-label="2 Good Food hats" class="sc-a467bb53-6 hFXovq"><svg fill="none" height="23px" viewBox="0 0 23 24" width="24px" xmlns="http://www.w3.org/2000/svg" data-testid="chefs-hat-icon" class="sc-f4d48862-0 dsDNTi"><title>Good Food hat</title><path clip-rule="evenodd" d="M21.7596 3.79204C19.304 -0.800618 13.2983 -0.0799098 8.786 0.249562C5.76716 0.873211 2.05142 1.13421 0.625492 4.25122C0.0268204 8.58076 1.71989 13.0105 2.54871 17.2744C3.01372 19.1773 2.78043 21.3747 2.74815 23.3113L6.82928 23.9015C11.4414 23.8681 15.2906 24.3278 19.5694 23.5069C19.5373 20.8515 19.9671 18.1926 20.7636 15.7328C21.6261 11.9268 22.9875 7.63064 21.7596 3.79204ZM17.9444 21.9987C13.664 22.3918 8.95383 22.1624 4.70537 21.7361C4.54135 21.0473 4.67326 20.4233 4.73922 19.8014C9.2194 20.2594 13.5979 20.2927 18.1424 19.9001L17.9444 21.9987ZM19.703 12.6489L18.3755 18.1269C17.8782 18.2575 17.4147 18.2575 16.882 18.2912C17.2472 15.47 18.3434 12.8127 18.3755 9.79449C18.3755 9.53191 18.076 9.43485 17.8782 9.36885C17.4147 9.43485 16.8161 9.2042 16.6164 9.7292C16.5503 12.7809 15.4561 15.4366 14.9572 18.3244L12.5355 18.3895L12.4357 18.2575C12.6028 15.2727 12.3359 12.4534 12.2038 9.63055C12.1717 9.46661 12.0721 9.26932 11.9382 9.1389C11.4092 9.30285 10.7782 9.07379 10.5126 9.63055C10.5126 12.5185 10.8442 15.4049 10.6782 18.3244L8.28861 18.2575C7.394 15.4366 6.66342 12.5185 5.96668 9.59791C5.73479 8.87632 5.03805 9.46661 4.57304 9.40149C3.94366 9.66391 4.44095 10.287 4.44095 10.746C4.97192 13.239 5.6013 15.6992 6.36399 18.0936L4.50708 17.8326C3.67669 13.8964 2.35057 10.1891 2.54862 5.98995C2.54862 4.87483 3.11169 3.82448 4.17381 3.43059C7.82359 2.184 12.2038 1.85629 16.1849 2.28265C17.4147 2.44659 18.5735 2.93824 19.4037 3.89048C21.1963 6.51513 20.1343 9.7292 19.703 12.6489Z" fill="#946F00" fill-rule="evenodd"></path></svg><svg fill="none" height="23px" viewBox="0 0 23 24" width="24px" xmlns="http://www.w3.org/2000/svg" data-testid="chefs-hat-icon" class="sc-f4d48862-0 dsDNTi"><title>Good Food hat</title><path clip-rule="evenodd" d="M21.7596 3.79204C19.304 -0.800618 13.2983 -0.0799098 8.786 0.249562C5.76716 0.873211 2.05142 1.13421 0.625492 4.25122C0.0268204 8.58076 1.71989 13.0105 2.54871 17.2744C3.01372 19.1773 2.78043 21.3747 2.74815 23.3113L6.82928 23.9015C11.4414 23.8681 15.2906 24.3278 19.5694 23.5069C19.5373 20.8515 19.9671 18.1926 20.7636 15.7328C21.6261 11.9268 22.9875 7.63064 21.7596 3.79204ZM17.9444 21.9987C13.664 22.3918 8.95383 22.1624 4.70537 21.7361C4.54135 21.0473 4.67326 20.4233 4.73922 19.8014C9.2194 20.2594 13.5979 20.2927 18.1424 19.9001L17.9444 21.9987ZM19.703 12.6489L18.3755 18.1269C17.8782 18.2575 17.4147 18.2575 16.882 18.2912C17.2472 15.47 18.3434 12.8127 18.3755 9.79449C18.3755 9.53191 18.076 9.43485 17.8782 9.36885C17.4147 9.43485 16.8161 9.2042 16.6164 9.7292C16.5503 12.7809 15.4561 15.4366 14.9572 18.3244L12.5355 18.3895L12.4357 18.2575C12.6028 15.2727 12.3359 12.4534 12.2038 9.63055C12.1717 9.46661 12.0721 9.26932 11.9382 9.1389C11.4092 9.30285 10.7782 9.07379 10.5126 9.63055C10.5126 12.5185 10.8442 15.4049 10.6782 18.3244L8.28861 18.2575C7.394 15.4366 6.66342 12.5185 5.96668 9.59791C5.73479 8.87632 5.03805 9.46661 4.57304 9.40149C3.94366 9.66391 4.44095 10.287 4.44095 10.746C4.97192 13.239 5.6013 15.6992 6.36399 18.0936L4.50708 17.8326C3.67669 13.8964 2.35057 10.1891 2.54862 5.98995C2.54862 4.87483 3.11169 3.82448 4.17381 3.43059C7.82359 2.184 12.2038 1.85629 16.1849 2.28265C17.4147 2.44659 18.5735 2.93824 19.4037 3.89048C21.1963 6.51513 20.1343 9.7292 19.703 12.6489Z" fill="#946F00" fill-rule="evenodd"></path></svg></span><span class="sc-a467bb53-7 glUGog">16.5/20</span></figcaption></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd kukcTT">Review</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/icebergs-dining-room-and-bar-review-20230126-h29efn.html">'Stupidly tasty': the verdict on Icebergs 2.0</a></h3></div></div></aside><p><strong>What forthcoming restaurant are you excited to check out when it opens?</strong></p><p><a class="inline-link" href="/goodfood/sydney-eating-out/duo-behind-hatted-bar-copains-to-open-restaurant-and-bar-in-iconic-surry-hills-building-20240319-p5fdlt.html"><strong>Bessie’s</strong> and <strong>Bar Alma</strong></a> on Albion Street in Surry Hills. After seeing what Nathan and Morgan have produced out of their first baby, Bar Copains, I can only imagine what they will do with this new space just up the road.</p><figure class="sc-ce7441f4-1 MoCGf"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.19063906390639063%2C$multiply_1.4504%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_9/t_crop_custom/q_86%2Cf_auto/88b163247a8757941f64b8613061fc5d1bfd42fd, https://static.ffx.io/images/$zoom_0.19063906390639063%2C$multiply_2.9008%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_9/t_crop_custom/q_62%2Cf_auto/88b163247a8757941f64b8613061fc5d1bfd42fd 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.19063906390639063%2C$multiply_0.9443%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_9/t_crop_custom/q_86%2Cf_auto/88b163247a8757941f64b8613061fc5d1bfd42fd, https://static.ffx.io/images/$zoom_0.19063906390639063%2C$multiply_1.8886%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_9/t_crop_custom/q_62%2Cf_auto/88b163247a8757941f64b8613061fc5d1bfd42fd 2x"/><img alt="Shawn Youn from Sixpenny is chasing a dual career as a chef and artisan supplier. " loading="eager" src="https://static.ffx.io/images/$zoom_0.19063906390639063%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_9/t_crop_custom/q_86%2Cf_auto/88b163247a8757941f64b8613061fc5d1bfd42fd" srcSet="https://static.ffx.io/images/$zoom_0.19063906390639063%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_9/t_crop_custom/q_86%2Cf_auto/88b163247a8757941f64b8613061fc5d1bfd42fd, https://static.ffx.io/images/$zoom_0.19063906390639063%2C$multiply_1.1785%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_9/t_crop_custom/q_62%2Cf_auto/88b163247a8757941f64b8613061fc5d1bfd42fd 2x" class="sc-7e695d1d-1 jTcowZ"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Shawn Youn from Sixpenny is chasing a dual career as a chef and artisan supplier. </span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">James Brickwood</span></cite></figcaption></figure><h2><strong>Shawn Youn</strong></h2></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>Sixpenny, Stanmore</strong></p><p>Youn’s hospitality career began as a kitchen hand in 2013 at a small Japanese takeaway, and he joined <a class="inline-link" href="/goodfood/sydney-eating-out/sixpenny-review-20220629-h24qzi.html">three-hatted Sixpenny</a> in 2021. </p><p>“Sixpenny is a small team of strong professionals who are passionate about what they do,” he says. “It was the style of food and the standard I had been dreaming of, and something that I want to do for the rest of my career.”</p><p>Earlier this year, Youn also registered his own artisan food brand, Nuriferments. </p><p>“In old Korean, ‘nuri’ means ‘the world’. My little brother Tony and I came up with the name. I am thrilled to see myself becoming an artisan supplier as well as a full-time chef, supplying artisanal fermented products to local organic stores, bottle shops, cafes and restaurants.”</p><p><strong>Where do you go for a late-night meal after work? </strong></p><p>If time allows, I would race to get a table at <strong>Milliore</strong> in Capitol Square in Haymarket. It’s the ultimate late-night Korean restaurant, offering an overwhelming amount of choices from fried dumplings, cold and hot noodles, and all types of stir-fries. </p></div><div class="sc-e9c2fcb3-3 cuBziT"><div class="container"><div class="sc-54c4a04e-0 edUjwE adWrapper noPrint sc-5253e565-8 sc-e9c2fcb3-4 iAbjVj EFmjO" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p>My favourites are the kimchi pancake and fish cake soup, and I love how it’s always jam-packed with happy people. Make sure you pull yourself out of there before you have <em>too </em>much fun and soju.</p><p><strong>What’s your number-one hidden gem in Sydney that doesn’t get enough love?</strong></p><p><strong>Igniis Bake & Roast </strong>in Potts Point. It’s a fairly new bakery to the game, run by a husband (master coffee maker) and wife (passionate croissant baker). They pump out some of the most amazing morning essentials, such as hazelnut pain Suisse.</p><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.168%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e21e588819a5af7039a1d98cff1296c1520464a7, https://static.ffx.io/images/$zoom_0.168%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e21e588819a5af7039a1d98cff1296c1520464a7 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.168%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e21e588819a5af7039a1d98cff1296c1520464a7, https://static.ffx.io/images/$zoom_0.168%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e21e588819a5af7039a1d98cff1296c1520464a7 2x"/><img alt="A selection of fried chicken, including the sweet-and-spicy special (left), at Joy Fried Chicken." loading="eager" src="https://static.ffx.io/images/$zoom_0.168%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e21e588819a5af7039a1d98cff1296c1520464a7" srcSet="https://static.ffx.io/images/$zoom_0.168%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e21e588819a5af7039a1d98cff1296c1520464a7, https://static.ffx.io/images/$zoom_0.168%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e21e588819a5af7039a1d98cff1296c1520464a7 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>A selection of fried chicken, including the sweet-and-spicy special (left), at Joy Fried Chicken.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Brook Mitchell</span></cite></figcaption></figure><p><strong>What’s the most un-cheffy thing that you eat out, regularly?</strong></p><p>A basket full of Korean fried chicken from <strong>Joy</strong> <strong>Korean Fried Chicken</strong> in Chippendale. Once you experience Joy’s fried chicken, <a class="inline-link" href="/goodfood/recipes/recipetin-eats-cracks-the-secret-to-making-the-greatest-korean-fried-chicken-she-has-ever-tried-20240619-p5jn5u.html">you never go back to others.</a> The portions are generous, with super-crisp skin that’s never greasy, and there’s a delicious range of sauces to choose from. I usually ask for the sweet-and-spicy option for lazy, day-off dinners.</p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-eats-cracks-the-secret-to-making-the-greatest-korean-fried-chicken-she-has-ever-tried-20240619-p5jn5u.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1726027397260274%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_387/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62, https://static.ffx.io/images/$zoom_0.1726027397260274%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_387/t_crop_custom/q_62%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62 2x"/><img alt="Korean fried chicken." loading="lazy" src="https://static.ffx.io/images/$zoom_0.10643835616438357%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_48%2C$y_214/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62" srcSet="https://static.ffx.io/images/$zoom_0.10643835616438357%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_48%2C$y_214/t_crop_custom/q_86%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62, https://static.ffx.io/images/$zoom_0.10643835616438357%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_48%2C$y_214/t_crop_custom/q_62%2Cf_auto/6004cc0e82ab93de6d212b2cb8101f41e454ec62 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/recipes/recipetin-eats-cracks-the-secret-to-making-the-greatest-korean-fried-chicken-she-has-ever-tried-20240619-p5jn5u.html">RecipeTin Eats cracks the secret to making the greatest Korean fried chicken she has ever tried</a></h3></div></div></aside><p><strong>Which bar is your go-to for a great cocktail, or wine by the glass?</strong></p><p><strong>Bar Sumi </strong>in Regent Place in the CBD. Chic, sexy and fun. You don’t have to stop the conversation to read the menu here. You simply offer a couple of clues about what you like to drink and staff will do the magic for you. </p><p>Ice cubes are hand-carved and your cocktails are kept chilled while you are not in the seat. It’s all about the little details, but the atmosphere is still light and entertaining.</p><div data-testid="embed-instagram" class="sc-4884c0-0 sc-5e542f48-0 eVphUQ cprArw"><div></div></div><p><strong>What’s the best dish you’ve eaten this year in Sydney?</strong></p><p>Tagliatelle with fermented shiitake mushrooms at<strong> Ante</strong>. Simply the best example of how a fermented element can elevate a dish. When this comes out, I’m not sharing.</p><p><strong>Who makes your favourite bowl of noodles?</strong></p><p><strong>Dodee Paidang</strong> in Haymarket. It’s a huge menu, seemingly with a million different options to customise your bowl. My favourite has always been the khao soi – egg noodles in yellow chicken curry with lime and dried chilli.</p><figure class="sc-ce7441f4-1 MoCGf"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.21391422580748423%2C$multiply_1.4504%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_76/t_crop_custom/q_86%2Cf_auto/f31f75027da48b85163746f74d40a3c6a79f2bdd, https://static.ffx.io/images/$zoom_0.21391422580748423%2C$multiply_2.9008%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_76/t_crop_custom/q_62%2Cf_auto/f31f75027da48b85163746f74d40a3c6a79f2bdd 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.21391422580748423%2C$multiply_0.9443%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_76/t_crop_custom/q_86%2Cf_auto/f31f75027da48b85163746f74d40a3c6a79f2bdd, https://static.ffx.io/images/$zoom_0.21391422580748423%2C$multiply_1.8886%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_76/t_crop_custom/q_62%2Cf_auto/f31f75027da48b85163746f74d40a3c6a79f2bdd 2x"/><img alt="Noora Heiska says she wants to bring elements of Finnish fine dining to Australia. " loading="eager" src="https://static.ffx.io/images/$zoom_0.21391422580748423%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_76/t_crop_custom/q_86%2Cf_auto/f31f75027da48b85163746f74d40a3c6a79f2bdd" srcSet="https://static.ffx.io/images/$zoom_0.21391422580748423%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_76/t_crop_custom/q_86%2Cf_auto/f31f75027da48b85163746f74d40a3c6a79f2bdd, https://static.ffx.io/images/$zoom_0.21391422580748423%2C$multiply_1.1785%2C$ratio_1.777778%2C$width_1059%2C$x_175%2C$y_76/t_crop_custom/q_62%2Cf_auto/f31f75027da48b85163746f74d40a3c6a79f2bdd 2x" class="sc-7e695d1d-1 jTcowZ"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Noora Heiska says she wants to bring elements of Finnish fine dining to Australia. </span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Alex Ellinghausen</span></cite></figcaption></figure><h2><strong>Noora Heiska</strong></h2><p><strong>Pilot, Canberra</strong></p><p>Heiska joined two-hatted Pilot as a sous chef in 2023, after working at XO in Narrabundah for the previous six years. She recently hosted her own pop-up at Pilot’s sibling restaurant, <a class="inline-link" href="/goodfood/eating-out/such-and-such-is-one-of-the-most-exciting-places-to-eat-in-australia-right-now-20231017-p5ed26.html">Such and Such</a>, and relished the opportunity to write a menu from scratch. </p><p>“With very few boundaries set, I went with modern Finnish food,” says Heiska. “It was a great opportunity to connect with the culture I grew up in, and a challenge to take that nostalgia and translate it into dishes and flavours delicious to guests.”</p><p>If she were to open her own restaurant, it would be “Finnish fine dining” within an Australian context. </p><p>“Bold, clean flavours created by embracing traditional cooking techniques such as smoking, curing and fermenting. There might be a dish like kangaroo with riberry, based on the Finnish combination of reindeer and lingonberries, but from the Australian wilderness.”</p><div data-testid="embed-instagram" class="sc-4884c0-0 sc-5e542f48-0 eVphUQ cprArw"><div></div></div><p><strong>Who makes the best sandwich?</strong></p><p><strong>SoomSoom Kitchen</strong>, a food truck in Fyshwick’s Dairy Road precinct. The chicken sando is out-of-this-world delicious, but special mention also goes to the crispy shallot pancakes. I get mine with cheese, corn, pickles and chilli sauce. Divine.</p><figure class="sc-ce7441f4-1 cRdAEQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.06872727272727273%2C$multiply_1.6402%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/8cb58b3759616e91d098a069e467407c6268869e, https://static.ffx.io/images/$zoom_0.06872727272727273%2C$multiply_3.2804%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/8cb58b3759616e91d098a069e467407c6268869e 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.06872727272727273%2C$multiply_1.3651%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/8cb58b3759616e91d098a069e467407c6268869e, https://static.ffx.io/images/$zoom_0.06872727272727273%2C$multiply_2.7302%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/8cb58b3759616e91d098a069e467407c6268869e 2x"/><img alt="High-ceilinged Paranormal Wines is a destination for its food as much as its retail shelves." loading="eager" src="https://static.ffx.io/images/$zoom_0.06872727272727273%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/8cb58b3759616e91d098a069e467407c6268869e" srcSet="https://static.ffx.io/images/$zoom_0.06872727272727273%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/8cb58b3759616e91d098a069e467407c6268869e, https://static.ffx.io/images/$zoom_0.06872727272727273%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/8cb58b3759616e91d098a069e467407c6268869e 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>High-ceilinged Paranormal Wines is a destination for its food as much as its retail shelves.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Supplied</span></cite></figcaption></figure><p><strong>What’s your number-one hidden gem that doesn’t get enough love?</strong></p><p><strong>Paranormal Wines</strong> in Campbell. So many cool wines and very tasty food. If only their opening hours were more friendly to people working in hospitality!</p><p><strong>What forthcoming restaurant are you excited to check out when it opens?</strong></p><p>So many exciting openings are coming up in Canberra, but the one I’m looking forward to the most is <strong>AK’s Diner</strong> opening in New Acton this month. It’s a small Malaysian hawker-style shop by AK Ramakrishna, my former boss at XO. He’s been lying low for the past year and I can’t wait to see him back in the game. </p><p><strong>Where do you go for a group lunch or dinner with your team, either after work or on days off?</strong></p><p>We tend to go for a beer at<strong> Edgar’s</strong>, right next door to Pilot. Or we might head upstairs into <strong>Wakefield’s Bar and Wine</strong>. The kitchen team does a great job with the food there, and I’m not just saying that because we’re neighbours.</p><figure class="sc-ce7441f4-1 MoCGf"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.1282703488372093%2C$multiply_1.4504%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_86%2Cf_auto/6cfb46202f8d0a9d88f2d6227f50d4c3b33c0ae1, https://static.ffx.io/images/$zoom_0.1282703488372093%2C$multiply_2.9008%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_62%2Cf_auto/6cfb46202f8d0a9d88f2d6227f50d4c3b33c0ae1 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1282703488372093%2C$multiply_0.9443%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_86%2Cf_auto/6cfb46202f8d0a9d88f2d6227f50d4c3b33c0ae1, https://static.ffx.io/images/$zoom_0.1282703488372093%2C$multiply_1.8886%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_62%2Cf_auto/6cfb46202f8d0a9d88f2d6227f50d4c3b33c0ae1 2x"/><img alt="Lakhan Bhounsle is senior sous chef at Nomad restaurant in Surry Hills." loading="eager" src="https://static.ffx.io/images/$zoom_0.1282703488372093%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_86%2Cf_auto/6cfb46202f8d0a9d88f2d6227f50d4c3b33c0ae1" srcSet="https://static.ffx.io/images/$zoom_0.1282703488372093%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_86%2Cf_auto/6cfb46202f8d0a9d88f2d6227f50d4c3b33c0ae1, https://static.ffx.io/images/$zoom_0.1282703488372093%2C$multiply_1.1785%2C$ratio_1.777778%2C$width_1059%2C$x_0%2C$y_26/t_crop_custom/q_62%2Cf_auto/6cfb46202f8d0a9d88f2d6227f50d4c3b33c0ae1 2x" class="sc-7e695d1d-1 jTcowZ"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Lakhan Bhounsle is senior sous chef at Nomad restaurant in Surry Hills.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Nick Moir</span></cite></figcaption></figure><h2><strong>Lakhan Bhounsle</strong></h2><p><strong>Nomad, Surry Hills</strong></p><p>Since joining Nomad in 2019, Lakhan Bhounsle* has risen through the ranks, from commis pastry chef to senior sous chef. He says he has come to realise that success in the hospitality industry extends far beyond culinary skills, and he aims to spend the next year learning more about the business acumen needed to thrive.</p><p>“I hope to lay the foundations for an establishment that embodies my passion for food and community,” says Bhounsle. “The venture would include an Indian snack bar in Sydney and a bakery in Bangalore, each reflecting the unique flavours and cultures of both locations while allowing me to give back to both communities.”</p><p><strong>Where do you go for a late-night meal after work? </strong></p><p><strong>678 Korean BBQ</strong> or <strong>Milliore</strong>, both very close to work, which helps when you’re herding a bunch of chefs. After a long day, it’s all about the simple pleasures, such as Milliore’s Korean fried chicken washed down with a few shots of soju.</p><div data-testid="embed-instagram" class="sc-4884c0-0 sc-5e542f48-0 eVphUQ cprArw"><div></div></div><p><strong>Who makes the best sandwich?</strong></p><p>If you’re on the hunt for a sandwich that’s more than just a snack, head straight to <strong>Kosta’s Takeaway</strong> in Rockdale or Rosebery and grab the tuna melt. It’s not just about the perfectly toasted bread or the tuna’s melty, savoury goodness. It’s also the sheer size of this beast. For me, this sandwich is a double shift – lunch and dinner. A meal-prep plan disguised as comfort food. </p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/clear-your-afternoon-for-this-a-chicken-schnitty-sandwich-that-s-as-big-as-your-head-20240226-p5f7y4.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.11804537411526794%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_109%2C$y_46/t_crop_custom/q_86%2Cf_auto/5ee08d1edfe15238cd2e1289e5005cc527934161, https://static.ffx.io/images/$zoom_0.11804537411526794%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_109%2C$y_46/t_crop_custom/q_62%2Cf_auto/5ee08d1edfe15238cd2e1289e5005cc527934161 2x"/><img alt="Kosta’s Takeaway Schnitty." loading="lazy" src="https://static.ffx.io/images/$zoom_0.0687%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_105%2C$y_0/t_crop_custom/q_86%2Cf_auto/5ee08d1edfe15238cd2e1289e5005cc527934161" srcSet="https://static.ffx.io/images/$zoom_0.0687%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_105%2C$y_0/t_crop_custom/q_86%2Cf_auto/5ee08d1edfe15238cd2e1289e5005cc527934161, https://static.ffx.io/images/$zoom_0.0687%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_105%2C$y_0/t_crop_custom/q_62%2Cf_auto/5ee08d1edfe15238cd2e1289e5005cc527934161 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/clear-your-afternoon-for-this-a-chicken-schnitty-sandwich-that-s-as-big-as-your-head-20240226-p5f7y4.html">Clear your afternoon for this A+ chicken schnitty sandwich that’s as big as your head</a></h3></div></div></aside><p><strong>What’s your number-one hidden gem in Sydney that doesn’t get enough love?</strong></p><p><strong>Ocean Six Noodle and Dumpling</strong> in Rosebery. Absolute perfection for weeknight dine-in or takeout. My go-to order is pork and chive dumplings, sweet and sour crispy beef, and braised eggplant. But if I’m feeling adventurous, the spicy beef tripe in peanut chilli oil is where the fun really starts.</p><p><strong>What’s the best dish you’ve eaten this year in Sydney?</strong></p><p>No contest – it was the caramelised pork belly at<strong> Lucky Kwong</strong>, sadly <a class="inline-link" href="/goodfood/sydney-eating-out/restaurant-legend-kylie-kwong-to-close-lucky-kwong-and-quit-the-industry-20240514-p5jdi1.html">now closed.</a> Tender pork belly, bathed in a glossy, burgundy sauce, dotted with bursts of tangy Davidson plum and paired with the simplest bowl of jasmine rice. Every bite was a slow dance, and I’m still not over it!</p><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.16003386960203217%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/ea88a7e795aab6d542bee84501ea037c4d1db289, https://static.ffx.io/images/$zoom_0.16003386960203217%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/ea88a7e795aab6d542bee84501ea037c4d1db289 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.16003386960203217%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/ea88a7e795aab6d542bee84501ea037c4d1db289, https://static.ffx.io/images/$zoom_0.16003386960203217%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/ea88a7e795aab6d542bee84501ea037c4d1db289 2x"/><img alt="“Dangerously good vibes” can happen in the courtyard of P&amp;V Paddington. " loading="eager" src="https://static.ffx.io/images/$zoom_0.16003386960203217%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/ea88a7e795aab6d542bee84501ea037c4d1db289" srcSet="https://static.ffx.io/images/$zoom_0.16003386960203217%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/ea88a7e795aab6d542bee84501ea037c4d1db289, https://static.ffx.io/images/$zoom_0.16003386960203217%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/ea88a7e795aab6d542bee84501ea037c4d1db289 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>“Dangerously good vibes” can happen in the courtyard of P&V Paddington. </span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Jennifer Soo</span></cite></figcaption></figure><p><strong>Which bar is your go-to for a great cocktail, or wine by the glass?</strong></p><p><strong>P&V Paddington</strong>. The staff are absolute gems, always helping you pick the perfect glass (or bottle) depending on the mood. For me, it’s usually a glass of chablis to start, and then transition to a mystery bottle roulette. The courtyard has dangerously good vibes!</p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/sydney-needs-more-freewheeling-not-quite-a-restaurant-venues-just-like-this-20231108-p5eif4.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.21161580090564372%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_141%2C$y_90/t_crop_custom/q_86%2Cf_auto/6fca435f99c3244515098335a937889e7a5df5cb, https://static.ffx.io/images/$zoom_0.21161580090564372%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_141%2C$y_90/t_crop_custom/q_62%2Cf_auto/6fca435f99c3244515098335a937889e7a5df5cb 2x"/><img alt="P&V’s lively inner-west courtyard." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1571%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_246%2C$y_48/t_crop_custom/q_86%2Cf_auto/6fca435f99c3244515098335a937889e7a5df5cb" srcSet="https://static.ffx.io/images/$zoom_0.1571%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_246%2C$y_48/t_crop_custom/q_86%2Cf_auto/6fca435f99c3244515098335a937889e7a5df5cb, https://static.ffx.io/images/$zoom_0.1571%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_246%2C$y_48/t_crop_custom/q_62%2Cf_auto/6fca435f99c3244515098335a937889e7a5df5cb 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div><figcaption class="sc-a467bb53-5 iJkvmh"><span class="sc-a467bb53-7 glUGog">14.5/20</span></figcaption></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd kukcTT">Review</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/sydney-needs-more-freewheeling-not-quite-a-restaurant-venues-just-like-this-20231108-p5eif4.html">Sydney needs more freewheeling not-quite-a-restaurant venues just like this</a></h3></div></div></aside><p><strong>What’s the most un-cheffy thing that you eat out, regularly?</strong></p><p>When I’m hungry, hangry, or hungover, I don’t mess around. It’s <strong>McDonald’s</strong>. Here’s the magic formula: one Chicken-n-Cheese, six glorious nuggets and a medium coffee frappe to pretend I’m hydrating. (Plus extra Big Mac sauce for the extra sass.)</p><figure class="sc-ce7441f4-1 MoCGf"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.22949577275792782%2C$multiply_1.4504%2C$ratio_1.777778%2C$width_1059%2C$x_109%2C$y_32/t_crop_custom/q_86%2Cf_auto/0da6fb25e0ddb66ed490c8bbab1a179f2b539966, https://static.ffx.io/images/$zoom_0.22949577275792782%2C$multiply_2.9008%2C$ratio_1.777778%2C$width_1059%2C$x_109%2C$y_32/t_crop_custom/q_62%2Cf_auto/0da6fb25e0ddb66ed490c8bbab1a179f2b539966 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.22949577275792782%2C$multiply_0.9443%2C$ratio_1.777778%2C$width_1059%2C$x_109%2C$y_32/t_crop_custom/q_86%2Cf_auto/0da6fb25e0ddb66ed490c8bbab1a179f2b539966, https://static.ffx.io/images/$zoom_0.22949577275792782%2C$multiply_1.8886%2C$ratio_1.777778%2C$width_1059%2C$x_109%2C$y_32/t_crop_custom/q_62%2Cf_auto/0da6fb25e0ddb66ed490c8bbab1a179f2b539966 2x"/><img alt="Min Jeong: big fan of margaritas, congee and beef-rib pho." loading="eager" src="https://static.ffx.io/images/$zoom_0.22949577275792782%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_109%2C$y_32/t_crop_custom/q_86%2Cf_auto/0da6fb25e0ddb66ed490c8bbab1a179f2b539966" srcSet="https://static.ffx.io/images/$zoom_0.22949577275792782%2C$multiply_0.5892%2C$ratio_1.777778%2C$width_1059%2C$x_109%2C$y_32/t_crop_custom/q_86%2Cf_auto/0da6fb25e0ddb66ed490c8bbab1a179f2b539966, https://static.ffx.io/images/$zoom_0.22949577275792782%2C$multiply_1.1785%2C$ratio_1.777778%2C$width_1059%2C$x_109%2C$y_32/t_crop_custom/q_62%2Cf_auto/0da6fb25e0ddb66ed490c8bbab1a179f2b539966 2x" class="sc-7e695d1d-1 jTcowZ"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Min Jeong: big fan of margaritas, congee and beef-rib pho.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Edwina Pickles</span></cite></figcaption></figure><h2><strong>Min Jeong</strong></h2><p><strong>Martinez, Circular Quay</strong></p><p>“The most significant highlight of my career would have to be when I undertook my own pop-up in March at Penrith’s Henri Marc Cafe,” says Jeong, a sous chef at French- and Mediterranean-inspired <a class="inline-link" href="/goodfood/sydney-eating-out/martinez-brings-retro-airport-lounge-vibes-and-a-hat-to-a-sydney-office-block-20231122-p5em3s.html">Martinez.</a></p><p>“The Penrith wine bar I was working at had to close due to unforeseen issues, and because I didn’t get the opportunity to say goodbye to my customers, I decided to organise a farewell party and create an Asian-inspired brunch. </p><p>“I wanted guests to experience the different types of foods that I ate growing up in Korea, such as stir-fried lamb kimchi udon, and green tea soba salad with perilla oil dressing. It was a big success – we were busy every day during the two weeks.”</p><p><strong>Where do you go for a late-night meal after work?</strong></p><p><strong>Super Bowl Chinese Restaurant</strong> in Haymarket. It closes at 2am on weekends, and it’s a great, affordable choice. My must-order list includes fish balls in curry sauce, the century egg and lean pork congee (add a youtiao on the side), clams in XO chilli, and braised abalone in oyster sauce.</p><figure class="sc-ce7441f4-1 lfjFqQ"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.12248865845755022%2C$multiply_1.0648%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/42858794b69370c82d41ea9741b37cb5bfd4b502, https://static.ffx.io/images/$zoom_0.12248865845755022%2C$multiply_2.1296%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/42858794b69370c82d41ea9741b37cb5bfd4b502 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.12248865845755022%2C$multiply_0.9206%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/42858794b69370c82d41ea9741b37cb5bfd4b502, https://static.ffx.io/images/$zoom_0.12248865845755022%2C$multiply_1.8413%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/42858794b69370c82d41ea9741b37cb5bfd4b502 2x"/><img alt="Fresh juice and margaritas on the bar at Centro 86." loading="eager" src="https://static.ffx.io/images/$zoom_0.12248865845755022%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/42858794b69370c82d41ea9741b37cb5bfd4b502" srcSet="https://static.ffx.io/images/$zoom_0.12248865845755022%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/42858794b69370c82d41ea9741b37cb5bfd4b502, https://static.ffx.io/images/$zoom_0.12248865845755022%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/42858794b69370c82d41ea9741b37cb5bfd4b502 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Fresh juice and margaritas on the bar at Centro 86.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Dexter Kim</span></cite></figcaption></figure><p><strong>Which bar is your go-to for a great cocktail, or wine by the glass?</strong></p><p><strong><a class="inline-link" href="/goodfood/sydney-eating-out/first-look-cantina-ok-team-open-otherworldly-late-night-tequila-bar-centro-86-20240202-p5f1zn.html">Centro 86</a></strong> near Martin Place never fails for its spicy margaritas at happy hour with fresh lime, passionfruit and a chilli salt rim, plus ice shaved to order. The daily-changing squeezed juice alongside a tequila shot is also terrific, and extra points go to the addictive popcorn and cute frog statues. </p><p><strong>What’s the best dish you’ve eaten this year in Sydney?</strong></p><p>Whole Margra lamb rack with tomato, salmoriglio (a southern Italian condiment of lemon juice, olive oil, garlic, salt, and herbs) and salsa rosa at <strong><a class="inline-link" href="/goodfood/sydney-eating-out/ruse-bar-and-brasserie-review-20210525-h1w14b.html">Ruse Bar and Brasserie</a></strong> in Parramatta. The lamb fat was slowly rendered on their wood-fire grill for a beautiful smoky flavour, and the texture of its crust was remarkable. Meanwhile, the kombu-enhanced tomato sauce had loads of umami, and everything was balanced by the salmoriglio with a refreshing, citrus flavour.</p><p><strong>Who makes your favourite bowl of noodles?</strong></p><p>The beef rib pho from<strong> Mother Yen</strong>. It’s run by a small local family in Newtown, and they serve a clear umami broth with whole braised beef rib for $26.50. It’s a great price considering the portion size.</p><p><strong>What’s the most un-cheffy thing that you eat out, regularly?</strong></p><p>When I started working at Lana and Martinez, I became addicted to <strong>Hungry Jacks’</strong> Angry Whopper on my way home every Friday. The crisp onion and pickled jalapenos have the perfect amount of crunch and spicy kick. I’ll add an extra three nuggets and chips if I’m having a bad day!</p><p><strong>What forthcoming restaurant are you excited to check out when it opens?</strong></p><p>I’m really looking forward to <strong><a class="inline-link" href="/goodfood/sydney-eating-out/the-10-new-sydney-cafes-restaurants-bakeries-and-bars-to-try-this-spring-20240906-p5k8eq.html">Island Radio</a></strong> opening mid-November in Surry Hills. When I checked <a class="inline-link" href=https://www.instagram.com/heyandy11/?hl=en rel="noopener noreferrer" target="_blank">Andrianto Wirya’s Instagram account</a>, the first thing I saw was suckling pig on a bamboo leaf next to the chef’s own sambals. The pork will be super crispy, and the condiments – such as pancakes, Indonesian acar pickle and lalapan raw salad – look really fresh. </p><p>*<em>Although Nomad has been excluded from th</em>e Good Food Guide<em>, that exclusion does not extend to Young Chef of the Year, which has always been focused on the individual’s ambition and talent, not their current employer.</em></p><p><em>The winner of the Young Chef of the Year award, presented by Smeg, will be announced on November 11 at The Sydney Morning Herald Good Food Guide 2025 Awards, presented by Vittoria Coffee and Oceania Cruises. </em>The Sydney Morning Herald Good Food Guide 2025<em> will be on sale from November 12.</em></p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/from-maccas-hacks-to-under-the-radar-restaurants-seven-star-sydney-chefs-spill-their-secrets-20230914-p5e4mt.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.14221218961625282%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/85401017dcea74f166b70d40abc669f325817d88, https://static.ffx.io/images/$zoom_0.14221218961625282%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/85401017dcea74f166b70d40abc669f325817d88 2x"/><img alt="Lobster kottu is the signature dish at Kurumba, Surry Hills." loading="lazy" src="https://static.ffx.io/images/$zoom_0.1067%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_67%2C$y_0/t_crop_custom/q_86%2Cf_auto/85401017dcea74f166b70d40abc669f325817d88" srcSet="https://static.ffx.io/images/$zoom_0.1067%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_67%2C$y_0/t_crop_custom/q_86%2Cf_auto/85401017dcea74f166b70d40abc669f325817d88, https://static.ffx.io/images/$zoom_0.1067%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_67%2C$y_0/t_crop_custom/q_62%2Cf_auto/85401017dcea74f166b70d40abc669f325817d88 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/from-maccas-hacks-to-under-the-radar-restaurants-seven-star-sydney-chefs-spill-their-secrets-20230914-p5e4mt.html">Last year’s Young Chef of the Year finalists share their favourite dining secrets</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/the-10-new-sydney-cafes-restaurants-bakeries-and-bars-to-try-this-spring-20240906-p5k8eq.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.1325153374233129%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_13/t_crop_custom/q_86%2Cf_auto/76cff92e9df1382aa743269000ac2e0abba56d11, https://static.ffx.io/images/$zoom_0.1325153374233129%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_13/t_crop_custom/q_62%2Cf_auto/76cff92e9df1382aa743269000ac2e0abba56d11 2x"/><img alt="The Grounds Coffee Factory In Eveleigh. " loading="lazy" src="https://static.ffx.io/images/$zoom_0.1405%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_279%2C$y_128/t_crop_custom/q_86%2Cf_auto/76cff92e9df1382aa743269000ac2e0abba56d11" srcSet="https://static.ffx.io/images/$zoom_0.1405%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_279%2C$y_128/t_crop_custom/q_86%2Cf_auto/76cff92e9df1382aa743269000ac2e0abba56d11, https://static.ffx.io/images/$zoom_0.1405%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_279%2C$y_128/t_crop_custom/q_62%2Cf_auto/76cff92e9df1382aa743269000ac2e0abba56d11 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/the-10-new-sydney-cafes-restaurants-bakeries-and-bars-to-try-this-spring-20240906-p5k8eq.html">The 10 most exciting new restaurant, cafe, bakery and bar openings of spring</a></h3></div></div></aside></div><div class="noPrint feature_article" 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